Chicken NachosServes 12Ingredients:4 whole Boneless, Skinless Chicken Breasts2 Tablespoons Taco Seasoning2 Tablespoons Chili PowderSalt As Needed1/4 cup Olive Oil1 can (8 Ounces) Tomato Sauce2 cups Hot WaterSeveral Dashes Hot SauceGood Tortilla ChipsCheddar Jack Cheese, Freshly GratedOptional: Pico De Gallo, Sour Cream, Sliced Black Olives, Sliced Green Onions, Cilantro Leaves, Guacamole, Etc.Instructions:Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasoning as much as you can.
Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from the skillet and let rest for a few minutes.
Whisk in the tomato sauce and the hot water (plus the hot sauce) and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (may need salt, depending on the taco seasoning you use.)
Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. Toss to coat it in the sauce and allow to simmer for a few minutes.
To build the nachos, build several layers of chips, cheese, and chicken, ending with a small layer on top. Microwave the dish (or put it in a 350 degree oven if ovenproof) until the cheese is totally melted.
Serve as is or add whatever extras you'd like! Dive into it immediately.Cook time: 20 MinutesPrep time: 5 Minutes

Chicken Nachos

Here’s the step-by-step recipe for the luscious Chicken Nachos I made on Saturday’s football-centric episode of my Food Network show! The chicken is super flavorful and every-so-slightly spicy, and piled on chips with a bunch of melted cheese, it’s about the best football food you can ask for. As I pointed out on the show, you can leave the nachos plain and unadorned in their most basic state (as shown above), or you can pile on a bunch of fixins to make them all yours. (And the meat is also perfect for tacos, quesadillas, burritos…anything!)

Here’s how to make the nachos, baby.

(Sorry I called you baby.)

Grab 3 or 4 boneless, skinless chicken breasts (I only had 3 thawed out, but the recipe calls for 4) and sprinkle them generously with a packet of taco seasoning. If you’d rather make your own, just throw together a mix of chili powder, onion salt, cumin, garlic powder, and paprika until it looks right. Either way, you want to coat the heck out of the chicken because the seasoning will also eventually flavor the sauce.

For good measure, I also sprinkled on some additional chili powder. I wanted the chicken to have plenty of kick!

Heat about 1/4 cup olive oil in a heavy skillet over medium to medium-high heat and cook the chicken on both sides until it’s totally done in the middle. I actually started it on medium-high and it got a little brown, so I finished it off on medium.

Don’t worry about the chicken getting nice and brown on the outside, though. We’re a-gonna shred it here in a little bit, and that’ll just give it more flavor.

When it’s done, remove the chicken to a cutting board and let it rest for a minute.

Without cleaning the skillet at all (you want all that flavor the chicken left behind) pour in an 8-ounce can of tomato sauce…

And 2 cups of hot water.

Whisk it around and let it come to a gentle boil…

Then reduce the heat to low.

Oh! And here’s where you can taste and doctor the sauce a bit. I added several dashes of my favorite hot sauce in the world, and I also added a little salt.

Next, use two forks…

To shred up all that gorgeous chicken. Shred it into bigger chunks if you like, but I like to keep going until it’s pretty fine.

Then just plunk all the chicken…

Right into the simmering sauce.

Toss the meat to completely coat it in the sauce…

It should be fine, but if you think the sauce is a little bit thick, feel free to pour in a little more hot water until it gets to the sauciness you want.

Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasoning as much as you can.

Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from the skillet and let rest for a few minutes.

Whisk in the tomato sauce and the hot water (plus the hot sauce) and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (may need salt, depending on the taco seasoning you use.)

Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. Toss to coat it in the sauce and allow to simmer for a few minutes.

To build the nachos, build several layers of chips, cheese, and chicken, ending with a small layer on top. Microwave the dish (or put it in a 350 degree oven if ovenproof) until the cheese is totally melted.

Serve as is or add whatever extras you'd like! Dive into it immediately.

Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasoning as much as you can.

Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from the skillet and let rest for a few minutes.

Whisk in the tomato sauce and the hot water (plus the hot sauce) and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (may need salt, depending on the taco seasoning you use.)

Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. Toss to coat it in the sauce and allow to simmer for a few minutes.

To build the nachos, build several layers of chips, cheese, and chicken, ending with a small layer on top. Microwave the dish (or put it in a 350 degree oven if ovenproof) until the cheese is totally melted.

Serve as is or add whatever extras you'd like! Dive into it immediately.

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I could go for some of those right now! They look so YUMMY. Especially after my trek to work in the snow and it’s only just begun! Expecting 2 feet – REALLY?!!

Deb R

I could go for some of those right now! They look so YUMMY. Especially after my trek to work in the snow and it’s only just begun! Expecting 2 feet – REALLY?!!

Mollie Colon

I can’t wait to try these! You’re my fav Ree. I can’t wait to buy all of your cookware. Hopefully an update on that soon (fingers crossed).

Mollie Colon

I can’t wait to try these! You’re my fav Ree. I can’t wait to buy all of your cookware. Hopefully an update on that soon (fingers crossed).

Meme

Yumm-O. I could eat these now with my coffee.

Meme

Yumm-O. I could eat these now with my coffee.

Mollie

Where are you located? We’re expecting about 48 inches here in Philly. I can’t wait! I love when everything’s bathed in white ‘glitter’ – as my niece calls it lol.

Mollie

Where are you located? We’re expecting about 48 inches here in Philly. I can’t wait! I love when everything’s bathed in white ‘glitter’ – as my niece calls it lol.

http://dressedwithsoul.com Rena

Okay … I have to admit that I never have prepared something with nachos. But now I know for sure I have to change this and I will try out your recipe as soon as possible – this week! Thanks for the recipe🙂
xx from Bavaria/Germany, Renahttp://www.dressedwithsoul.com

http://dressedwithsoul.com Rena

Okay … I have to admit that I never have prepared something with nachos. But now I know for sure I have to change this and I will try out your recipe as soon as possible – this week! Thanks for the recipe🙂
xx from Bavaria/Germany, Renahttp://www.dressedwithsoul.com

http://bordandomivida.blogspot.com Elena

Mmmm…nachos!!!

http://bordandomivida.blogspot.com Elena

Mmmm…nachos!!!

http://n/a JYM

All I can say is…WOW! You know, I can picture this as a light supper with one of your nice salads. I have decided to start following my local NBA team (Charlotte Hornets) after the Super Bowl to help with football withdrawal. No reason not to make/enjoy these nachos with basketball, right? Many hugs to all, especially those who will be inundated with snow this week.

http://n/a JYM

All I can say is…WOW! You know, I can picture this as a light supper with one of your nice salads. I have decided to start following my local NBA team (Charlotte Hornets) after the Super Bowl to help with football withdrawal. No reason not to make/enjoy these nachos with basketball, right? Many hugs to all, especially those who will be inundated with snow this week.

http://www.raiseyougarden.com Laura @ RYG

Agreed….the cookware is so pretty! Can’t wait to make these chicken nachos, scrumptious. Although I’m more likely to watch the Puppy Bowl than the Super Bowl! Still rooting for Seattle though.

http://www.raiseyougarden.com Laura @ RYG

Agreed….the cookware is so pretty! Can’t wait to make these chicken nachos, scrumptious. Although I’m more likely to watch the Puppy Bowl than the Super Bowl! Still rooting for Seattle though.

Stacie B.

GOOD MORNING TO ALL MY FELLOW EARLY BIRDS. LOOKING FORWARD TO A GREAT WEEK.

Stacie B.

GOOD MORNING TO ALL MY FELLOW EARLY BIRDS. LOOKING FORWARD TO A GREAT WEEK.

Stacie B.

GOOD MORNING TO ALL MY FELLOW EARLY BIRDS.
LOOKING FORWARD TO A GREAT WEEK.

Stacie B.

GOOD MORNING TO ALL MY FELLOW EARLY BIRDS.
LOOKING FORWARD TO A GREAT WEEK.

Deb R

North Jersey, about 2 hours north of you, Mollie. Stay safe and warm!!

Deb R

North Jersey, about 2 hours north of you, Mollie. Stay safe and warm!!